Gluten-Free Red Velvet Cupcakes
Ingredients:
- 1 3/4 cups of gluten-free all-purpose flour (like King Arthur)
- 1/4 cup unsweetened cocoa powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup granulated sugar
- 1/2 cup unsalted butter (softened)
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup buttermilk (or 1 cup milk + 1 tbsp lemon juice, let sit for 5 minutes)
- 1 tbsp red food coloring (or beet juice for natural color)
- 1 tsp white vinegar
For the Frosting:
- 8 oz cream cheese (softened)
- 1/4 cup unsalted butter (softened)
- 3 cups powdered sugar
- 1 tsp vanilla extract
Instructions:
- Prepare the Batter:
- Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
- In a bowl, whisk together gluten-free flour, cocoa powder, baking soda, and salt.
- In another bowl, cream the butter and sugar until light and fluffy. Add eggs one at a time, then mix in vanilla extract.
- Combine Wet and Dry:
- Alternately add the dry ingredients and buttermilk to the wet ingredients, beginning and ending with the dry. Mix until just combined.
- Stir in the red food coloring and vinegar.
- Bake:
- Fill cupcake liners about 2/3 full. Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean. Let cool completely before frosting.
- Make the Frosting:
- Beat cream cheese and butter until smooth. Gradually add powdered sugar and vanilla extract. Mix until creamy.
- Frost and Decorate:
- Spread or pipe the frosting onto the cooled cupcakes. Top with sprinkles, gluten-free chocolate shavings, or a small heart candy for a festive touch!